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Technique, precision and timing encapsulates the five ages of Parmigiano Reggiano in different textures and temperatures.    Massimo Bottura offers Parmesan matured at five different aging periods: a demi-soufflé made from 24 month-old Parmesan, a mousse from an aged 30-month, a liquid cream from a 36-month old cheese, a crisp wafer from an aged for 40 months and a broth of Parmesan rind which has undergone an ageing process of no less than 50 months.

Technique, precision and timing encapsulates the five ages of Parmigiano Reggiano in different textures and temperatures. Massimo Bottura offers Parmesan matured at five different aging periods: a demi-soufflé made from 24 month-old Parmesan, a mousse from an aged 30-month, a liquid cream from a 36-month old cheese, a crisp wafer from an aged for 40 months and a broth of Parmesan rind which has undergone an ageing process of no less than 50 months.

Portobello Stuffed Mushroom Recipe with Caramelized Onions from dineanddish.net

Caramelized Onion Stuffed Portobello Mushrooms

Caramelized Onion Stuffed Portobello Mushrooms from featuring Bertolli Imported Balsamic Vinegar from Modena, Italy paired with Caramelized Onions Sauce.

Osteria Francescana, Modena, Italy (2 of 5) _ René Redzepi's Favorite Places to Eat and Stay Around the World _ In our October 2012 issue, Lisa Abend talked to Rene Redzepi, chef & co-owner of Noma in Copenhagen, named the World's Best Restaurant by Restaurant magazine three years in a row, 2010-2012. He shared with us some of his favorite places that he's discovered while traveling.

Feature: CULINARY TOURS - Gastrolocura in Modena. A feast at Osteria Francescana with Chef Massimo Bottura, one of the best restaurants in Italy. Pic Shown: Angel and mint, a creation of Italian chef Massimo Bottura.

BALSAMIC VINEGAR—that delicious, almost black liquid sometimes offered with olive oil at Italian restaurants—is far more than a simple dip for bread or an ingredient in vinaigrettes. This versatile vinegar can star in appetizers, entrées, even dessert. In fact, give it pride of place in your kitchen and it will reward you many times over. Balsamic vinegar dates back to the 11th century in the Modena region of Italy, where it was first made. Back then, it was available only to the nobility…

The Costco Connection magazine builds community among Costco members by combining information about what's new at Costco with a mix of lifestyle and small business articles.

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[PHOTOS] Lunch at Massimo Bottura’s Osteria Francescana: Foie gras ice cream bar with Traditional Balsamic Vinegar from Modena © Will Travel for Food

Photos of a delicious lunch at Italy's best restaurant, 3 Michelin star holder Osteria Francescana in Modena.

The World's 50 Best Restaurants Noma Tops Influential List For Third Straight Year Osteria Francescana Modena Italy

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